Sebastian's Pelmeni recipe
- 200ml water
- 1 egg
- 1 teaspoon salt
- 300g flour
- 400g minced meat
- 1 onion
- spices and salt according to taste
Make sure you chop the onion finely. Finer the onion is chopped the better it will mix with the minced meat. Mix the ingredients of the filling well. I seasoned the filling with some thyme, cumin(geerah), hint of paprika, some cayenne pepper, white pepper, black pepper and salt. You can check the taste of the filling raw or you can fry a tiny bit of it on a pan to get a more accurate tasting.
Prepare the dough as you would make pasta. You don't need to let the dough rest. It's ready as soon as you're done punishing it. Knead the dough into submission. It will have better consistence that way and won't puncture easily.
You can boil the leftover dough as thin strips to get a homemade pasta. I like to thwow it into the freezer and use it later.
Boil in salted water. Raw pelmeni will sink to the bottom. They're about done when they float. Bigger pelmenis might need a bit more time to boil even after they've started floating.
Serve with smetana and freshly chopped chives or parsley.